These Keto Pumpkin Spice Chocolate Chip Muffins are the perfect blend of warm spices, rich pumpkin flavor, and melty chocolate goodness. Soft, moist, and irresistibly delicious, they’re easy to make and even easier to enjoy. Whether you have them for breakfast, a midday snack, or a sweet treat after dinner, these muffins bring cozy fall flavors to any time of day!
Ingredients
2-1/2 cups almond flour
2 cups Swerve granular (use more to desired sweetness)
1/2 cup Swerve brown sugar
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. ground nutmeg
1 tsp. pumpkin pie spice
1/4 tsp. salt
3 eggs, beaten
3/4 cup vegetable oil
2-1/4 cup canned 100% pumpkin
1/2 cup almond butter
2 Tbsp. butter, melted
2 oz. cream cheese, softened
2 tsp. vanilla extract
1 cup Stevia sweetened chocolate chips (substitute chips made with erythritol if needed)
Instructions
Preheat the oven to 400 degrees. Mix all the ingredients except the chocolate chips in a bowl. Mix on low a couple of minutes; then turn on high for another couple of minutes.
Fold in the chocolate chips.
Spray a muffin pan with cooking spray. Fill the muffin tins about 3/4 full.
Bake 15-20 minutes until a toothpick or skewer comes out clean. Remove from the oven and cool about 10 minutes before removing the muffins from the tin.
Cool completely on a wire rack.
If you like this recipe, you may also like the following recipes:
Keto Pumpkin Spice Chocolate Chip Muffins
Equipment
- 1 measuring cup
- Measuring spoons
- 1 whisk
- Electric mixer
- 1 rubber spatula or spoon
- 1 muffin tin
- Cooking Spray
- 1 toothpick or skewer
- 1 Wire rack
Ingredients
- 2-1/2 cups almond flour
- 2 cups Swerve granular use more to desired sweetness
- 1/2 cup Swerve brown sugar
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 2 tsp. ground nutmeg
- 1 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 3 eggs beaten
- 3/4 cup vegetable oil
- 2-1/4 cup canned 100% pumpkin
- 1/2 cup almond butter
- 2 Tbsp. butter melted
- 2 oz. cream cheese softened
- 2 tsp. vanilla extract
- 1 cup Stevia sweetened chocolate chips substitute chips made with erythritol if needed
Instructions
- Preheat the oven to 400 degrees.
- Combine all ingredients in the bowl of a mixer.
- Mix on low for 2 minutes.
- Mix on high for 2 minutes.
- Fold in the chocolate chips.
- Spray a muffin pan with cooking spray.
- Fill the muffin tins about 3/4 full.
- Bake 15-20 minutes until a toothpick or skewer comes out clean.
- Remove from the oven and cool about 10 minutes before removing the muffins from the tin.
- Cool completely on a wire rack.
2 thoughts to “Keto Pumpkin Spice Chocolate Chip Muffins”